The Recipe Exchange.

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Melia
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Re: The Recipe Exchange.

Post by Melia » Sat Sep 13, 2008 1:04 pm

I went to a French restaurant a few days ago when we were visiting family in California. We tried a strawberry burgundy soup - chilled - and LOVED it! So, since the chef wasn't about to share his recipe I googled it and got this.

Strawberry Burgundy Soup



Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
• 3 pints strawberries, washed and hulled
• 1 cup water
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 2 cups Burgundy wine
• 2 cups orange juice
• 3 cups sour cream
• 1 cup milk or light cream
• Sliced strawberries
• Mint leaves
Preparation:
Quarter the strawberries and cook in the water for 10 minutes. In a separate saucepan combine the sugar and flour. Stir in the wine and orange juice. Stir or whisk until the mixture boils, approximately 10 minutes. Add to the strawberries and cool, then puree in a blender and add the sour cream and milk. Chill.

Served garnished with sliced strawberries and mint leaves.

Yield: 6 servings

Recipe Source: The Inn at Duck Creeke, Wellfleet, Massachusetts
Reprinted with permission.


Now, I found out that bourbon comes both red and white. The woman at the liquor store I went to and who knows wines soooo well suggested the white. I balked at the price and also told her that the soup we got had some kind of sparkle to the tongue, so she suggested a light, gently sweet-but-not-too-sweet Italian wine called Capriccio. It was wonderful!

Enjoy!
I have this theory that chocolate slows down the aging process.
It may not be true, but do I dare take the chance? :shock:

Angelfire
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Re: The Recipe Exchange.

Post by Angelfire » Sat Sep 13, 2008 3:10 pm

That sounds wonderful, perfect on these hot, humid days.
Just when I get used the the voices in my head - one of them starts stuttering!

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sat Sep 13, 2008 7:43 pm

Definitely a must for our Summer (not too far away now !). Thank you Melia. :)
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

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Melia
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Re: The Recipe Exchange.

Post by Melia » Sun Nov 02, 2008 11:09 am

I've found myself baking these protein bars every weekend as a tasty and healthy snack to have around the house. I got it from Alton Brown's Good Eats TV program on the Food Network. Hope you enjoy.

Protein Bars

Prep Time:
25 min
Inactive Prep Time:
0 min
Cook Time:
35 min

Level:
Easy

Serves:
24 (2-inch) squares

4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola oil, for pan

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.

In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
I have this theory that chocolate slows down the aging process.
It may not be true, but do I dare take the chance? :shock:

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Mon Nov 03, 2008 7:22 pm

WOW Melia, what a delightful way to eat healthy, will give these a try.
Now that our Summer is upon us I intend to make up some of your yummy sounding Strawberry Bourbon Soup. :D
In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

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Melia
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Re: The Recipe Exchange.

Post by Melia » Mon Nov 03, 2008 7:33 pm

Oh my gosh Sophie! Here we are getting ready for winter and I forgot that, where you are it's becoming summer. What a hoot! Well, enjoy the recipes.
I have this theory that chocolate slows down the aging process.
It may not be true, but do I dare take the chance? :shock:

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sun Nov 30, 2008 6:30 pm

How about these for something different this Christmas ?

Jingle Bell Fudge

Ingredients
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)

Directions
Combine butterscotch chips and peanut butter in top of double boiler. Place over, hot boiling water until butterscotch melts; remove from water.
Stir until blended; add milk and stir just until blended.
Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sun Nov 30, 2008 6:58 pm

I'm on a roll today. :D How about this 30day Calendar for a treat.

http://www.goodhousekeeping.com/food/ho ... ie-recipes" onclick="window.open(this.href);return false;

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

Angelfire
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Re: The Recipe Exchange.

Post by Angelfire » Mon Dec 01, 2008 6:24 pm

Yay, Sophie, thank you. I'm giving baskets of goodies this year - those cookie recipes are just what I was looking for. :rendeer:
Just when I get used the the voices in my head - one of them starts stuttering!

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Re: The Recipe Exchange.

Post by draclvr » Mon Dec 01, 2008 7:51 pm

Yum! Can I come to your house, Angelfire?!

This was one my favorites that my mom made every Christmas. No cooking!

Apricot Coconut Balls

1 1/2 Cup Dried apricots, finely ground

2 Cups Coconut; shredded

2/3 Cup Sweetened condensed milk

Powdered sugar

Mix apricots and coconut. Add condensed milk and blend well. Shape into balls and roll in powdered sugar. Let stand until firm. MAKES: 32 (1 1/4 inch) balls
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

Angelfire
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Re: The Recipe Exchange.

Post by Angelfire » Tue Dec 02, 2008 5:37 pm

Those sound great Drac! Sure, come on down. I'll be making pumpkin bread, cookies, jams (if I can find some good fruit) and maybe fudge.
Just when I get used the the voices in my head - one of them starts stuttering!

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sat Dec 06, 2008 6:41 pm

If you are like me you don't have a fancy chocolate fountain but never fear, remember the good old days of fondue ?

CHOCOLATE FONDUE

INGREDIENTS
¾ cup heavy cream
12 ounces bittersweet or semisweet chocolate (finely chopped)
1 tablespoon Cognac, liqueur, or brandy

DIRECTIONS
1. Heat cream to simmering in a medium saucepan. Lower heat and add the chocolate. Let stand until softened (about 3 minutes). Add Cognac and whisk until smooth.

2. Transfer to fondue pot and keep warm with burner. Serve right away.

What to Dip
Strawberries
Bananas
Peaches
Pineapple
Mango
Apples
Cherries
Angel food cake
Pound cake
Cheesecake
Cookies
Marshmallows
Muffins
Cooking & Serving Tips

Use the best chocolate you can find. If the chocolate is poor quality, the fondue may not taste that great. Conversely, a great tasting chocolate will make a wonderful fondue.

The dipping suggestions above are just that, suggestions. Go ahead and experiment. If you think something will taste good dipped in chocolate, it probably will.

Looking for more flavor in your fondue? Try a flavored liqueur. For example, a few tablespoons of Grand Marnier will give your fondue a marvelous orange flavor. A mint liqueur is also an excellent addition to try.

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

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draclvr
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Re: The Recipe Exchange.

Post by draclvr » Sat Dec 06, 2008 8:53 pm

Oh, Sophie, that will be perfect to take to the Christmas Open House we're going to tomorrow afternoon. I have some Cherry Brandy that will be perfect in it! I will just have hubby pick up some cream for me tomorrow morning.
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sun Dec 07, 2008 6:26 pm

Glad to be of help Drac. :D We are having a neighbours "get together" on Sunday so I will do the same with a drop or two (or more) of Grand Marnier. :D

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

Sophie
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Re: The Recipe Exchange.

Post by Sophie » Sun Dec 07, 2008 6:43 pm

EGGNOG RECIPE ... aaahemm ... "borrowed" from Val. (with lots of very helpful info as well ).

http://256.com/gray/recipes/eggnog/" onclick="window.open(this.href);return false;

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In the end, it doesn't matter how many breaths you take, but how many moments took your breath away...Anonymous

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